Researchers find shellac alternative for coating chocolate panned products
Published: 2013-01-11 Authour: Oliver Nieburg+ Views:
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Core Tip: Hydrolyzed collagen film could be a healthier and more environmentally friendly alternative to shellac in coating chocolate panned products like Maltesers, according to new research.
A study by Fadini et al. in the journal Food Hydrocolloids outlines a method to develop edible films with hydrolyzed collagen and cocoa butter plasticized with sucrose.
Shellac: beetle secretion
Conventional chocolate panned products are coated with shellac - derived from a substance secreted by the Lac insect - and used in solutions with ethyl alcohol or isopropyl.
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